This recipe is vegetarian & gluten free.
What you will need:
8-10 medium sized Russet potatoes - peeled & diced
4 quarts water
4 tbsp. unsalted butter - divided
2 tbsp. gluten free flour
4 stalks celery - cleaned & diced
3 cloves garlic - peeled & minced
1 medium sweet onion - peeled & diced
3 sprigs fresh parsley - rinsed and finely chopped
1c. heavy cream
2c. created co-jack cheese, shredded
1 tbsp. fresh ground black pepper
1 tbsp, coriander
1 tsp. paprika
salt to taste
fresh chopped chives for garnish
What to do:
Add 2 tbsp. of the butter, the onion, parsley, garlic, and celery to a large pot. Saute over medium heat for about five minutes until the vegetables are soft. Add the potatoes and the water and increase the heat to high. Add the pepper, coriander, and paprika. When the soup comes to a boil reduce the heat to medium or medium low and allow it to simmer, uncovered, for 30 minutes.
In another medium sized pot heat the other 2 tbsp. butter and the flour over medium heat. Cook, stirring constantly as the mixture bubbles. When the mixture begins to brown, add the milk & the cream. Allow this mixture to heat, stirring occasionally until it reaches a slow boil, keep stirring as you allow it to boil for about three minutes. Slowly begin to incorporate the 2c. of grated cheese, one handful at a time, until the cheese is completely melted & the sauce is smooth.
After the soup has boiled for 30 min, add the cheese & cream mixture to it and stir until the mixture is incorporated into the soup. Add salt to taste. Top with chopped chives, and serve piping hot.
*For a thicker soup, 3 quarts of water can be used instead of four. As this soup ages, it will gain flavor & thicken. It can be stored, sealed in the refrigerator for two to three days.